|Toasted corn bread with black beans, cheese sauce, sour cream and jalapenos|
I had some corn bread left over from the weekend, which I toasted while the beans cooked. All in all, this was a very satisfying meal.
|Left over corn bread|
|Toasted corn bread cubes|
Either cook black beans or use canned black beans. After cooked/warmed, stir in some salsa, salt and pepper.
|A few cups of seasoned black beans - beans, salsa, chili powder, salt, and pepper|
|Other fixings - chips, shredded cheese, salsa, jalapenos, sour cream, olives, dried apricots|
For the ever-so-delicious cheese sauce - melt 8 ounces of Velveeta with 1/2 cup of salsa in the microwave for 2 minutes, stirring once in between.
|Queso Sauce - Velveeta with salsa|
|Putting it all together - toasted corn bread, spicy black beans, queso sauce, sour cream, jalapenos|
Weight Watchers: 5 points for 70 grams corn bread, 1 point for olive oil, 2 points for 1/2 cup black beans, 2 points for 1 ounce velveta, and 1 point for a tablespoon sour cream for a total of 11 points. It's so worth 11 points!